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Fresh Pasta

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Ingredients

Adjust Servings:
6 cups all-purpose flour
6 Eggs

Fresh Pasta

Features:
  • Eggetarian
Cuisine:
  • 14 mins
  • Serves 2
  • Easy

Ingredients

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Fresh pasta is something everyone appreciates, but not everyone knows how to make. You may be intimidated about the prospect of making noodles from scratch, but it’s time to get over it and step up your cooking game. The ingredients are super simple, you probably already have them in your pantry and refrigerator, and to assemble them is a piece of cake; even the most amateur chef can make fresh noodles. Get your Italian on today.

Health Benefits 

Pasta is not noted for its health profile; it’s often written off as a dish high in carbohydrates and “empty” calories. But that doesn’t have to be the case. Wheat has a lot of health benefits because it is rich in catalytic elements like mineral salts, calcium, magnesium, chlorine, silicon, zinc, copper, vitamin B, and vitamin E. These elements make the foundation for nourishment and treat issues like anemia, gallstones and breast cancers. All you need to do to get these benefits is to use a whole wheat flour. 

Nutrition

Per Serving:

526 calories

6.2 g fat

95.8 g carbohydrates

19.2 g protein

186mg cholesterol

72 mg sodium

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How to Make Fresh Pasta

  1. Heap the flour and make a well in it.
  2. Break the eggs into the well.
  3. Beat eggs with a fork.
  4. Stir the flour at the bottom of the well with the fork until the dough in the center turns smooth or shiny.
  5. gradually incorporate the flour from the outside of the well towards the center using your hands while kneading gently until the mass of dough comes together.
  6. Knead the dough until it is smooth and resilient.

Note: You may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs.

Note: If the dough is sticky or extremely pliable, knead more flour into it.

  1. Divide the dough into three portions and cover with plastic wrap or an overturned bowl.
  2. letrest for at least 30 minutes.
  3. Roll the dough out very thin on a lightly floured surface, one portion at a time. 

Trivia

Pasta was first eaten in China, not Italy.

Lian Wong

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